Ingredients

• 6 oz. Emmentaller
• 6 oz. Gruyere
• 3 oz. Appenzeller
• (can use all Gruyere if necessary)
• 1 tbls cornstarch
• 1 clove of garlic
• 1/2 cup dry white wine (your choice)
• 1 tbls lemon joice
• 1 tlbs Kirschwasser (cherry liquer)
• dash nutmeg, white pepper

Directions

1. Grate cheese and toss with 1 tbl of cornstarch

2. Rub the fondue crock with garlic, drop in the crock

3. add the wine, bring to simmer on stove

4. remove garlic

5. add lemon juice and Kirchwasser

6. add cheese 1 hand full at a time (med/med-low heat), stirring to incorporate

7. add dash nutmeg, white pepper

8. The cheese will seem to seize, but keep stirring it wil relax. DON’T turn up the heat too much. When you can pull it up and see no solids, the mixture is ready for the fondue flame.

9. Serve with either fresh chilled veggie or fresh bread.

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